Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g lentils, red
- water
- 4 spring onion (s)
- 2 g mushrooms
- 200 g beetroot
- 125 g cucumber (s)
- salt and pepper
- 3 tablespoon balsamic vinegar, white
- 2 teaspoons mustard
- 1 pinch (s) sugar
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the lentils in boiling water for about 8-10 minutes. Cut the beetroot, mushrooms and cucumber into slices and the spring onions into diamonds. Drain the finished lentils in a sieve, stir in the spring onions and season with salt and pepper.
- Mix the vinegar, mustard, salt, pepper and sugar together. Withhold oil. Serve the beetroot, cucumber and mushrooms with the lukewarm lentil mixture and drizzle with the mustard dressing.
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